Tips for Pork

How to Freeze Pork

How to Thaw Pork

How to Store Pork

Tip

How to Freeze Pork

Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags.
Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.

Tip

How to Thaw Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.

Tip

How to Store Pork

Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.

Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags.
Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.

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1 of 3

Next: How to Thaw Pork

Tip

How to Thaw Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.

Read More

2 of 3

Next: How to Store Pork

Tip

How to Store Pork

Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.

Read More

3 of 3

Next: How to Freeze Pork

Chewy, tangy-sweet, and comforting, sweet and sour pork is arguably the best known, most-loved dish in Americanized Chinese restaurant repertoire. You begin by marinated pieces of tenderloin with soy sauce, rice vinegar, ginger, and a modest twist: Asian fish sauce. Separately, make the sweet and sour sauce (water, more vinegar, ketchup, sugar, and some potato starch for thickening). Assemble a simple potato-starch batter, then deep-fry each of the elements (batter-coated pork, fresh pineapple, and vegetables), one by one. Finally, assemble all the elements in a wok or large frying pan until everything’s cooked, glossy, and delicious. Steamed white or brown rice is an essential accompaniment.

Instructions

1Place the pork in a mixing bowl and add the soy sauce, fish sauce, 1 teaspoon of the rice vinegar, and the ginger. Set aside to marinate for at least 15 minutes and up to 1 hour. Line a rimmed baking sheet with a single layer of paper towels and set a wire rack over the top. Set aside.

2Prepare the sauce by whisking together the water, the remaining rice vinegar, ketchup, sugar, 1 1 /2 teaspoons of potato starch, and the salt until all the starch lumps are dissolved. Set aside.

3Make the batter by whisking together the flour, 2 tablespoons of potato starch, and the baking powder in a medium mixing bowl. Add the egg to a large measuring cup and beat. Add enough cold water to make a total of 2/3 cup. Pour the egg mixture into the dry ingredients and stir just until no large lumps remain. Try not to beat the batter too much—this will make it tough.

4Place a deep-sided Dutch oven over medium-high heat and add enough oil to measure 1 inch from the bottom. Heat the oil to 350°F, using a deep-fry thermometer to ensure the proper temperature.

5Drop the marinated pork pieces into the batter, stirring with a fork or chopsticks to make sure each piece is evenly coasted. Carefully drop the battered pork into the hot oil and fry until the pieces are an even golden brown. Transfer to the prepared rack to drain.

6Carefully drop the red bell pepper squares into the hot oil and fry until they’re barely cooked and the color has brightened, about 2 minutes. Transfer to the prepared rack. Continue frying and draining the pineapple, the onion, and the carrot.

7To finish, place a wok or large nonstick frying pan over high heat and get it hot, about 3 minutes. Give the sweet and sour sauce a stir to combine anything that has settled to the bottom and pour it into the wok. Bring it to a boil and cook until lightly thickened, about 5 minutes. Add the pork and vegetables and toss to coat evenly with the sauce. Transfer to a warmed serving platter and serve with steamed rice.

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This comes together in about the time it takes to order takeout, and is miles more nuanced than your average Chinese restaurant's sweet and sour sauce. Ketchup, soy sauce, sugar, and rice or cider vinegar are boiled together with water (though pineapple juice makes for a tasty tropical twist), and thickened to the perfect dipping consistency with a little cornstarch slurry. Serve this with egg rolls, wontons, rangoons, and whatever other fried foods you want to perk up. Feel free to add some heat to the sauce with minced ginger, garlic, or chiles (or all three). Read more.

Sweet potatoes are absolutely marvelous—they’re incredibly versatile, naturally sweet, loaded with nutrients and fiber, and low in calories. Really, what’s not to love? Here, they're simply sliced and cooked to make the perfect crust for a quiche.